Pucker Up!

I don’t remember where I got this recipe, so my apologies for the lack of reference, and our main camera was out of batteries, so my apologies for the fuzzy picture.  Sorry all around!

I still had some limes left over from our farm share box 3 weeks ago, and because they’re so picked-from-the-tree fresh, they were in fine form and aching to be used.  I could have always just juiced them and frozen the juice to be used at a later date, but I’ve been feeling very summery lately, and nothing is more summery than a fruit tart.  Yum city.

The recipe I had was originally to be made into tartlettes, then were to be stacked into a beautiful tower of tart.  I am a) not in the posession of tartlette pans, and b) lazy, so one big tart it would be.  Because of this, it was really thin, but garnished with fresh blueberries and strawberries, it turned out just perfect.  Chris was inspired to tell me about all the tarts he’s had (not like that!), then determined after much deliberation that this was, in fact, THE BEST. 

Lime Tart

For the crust:

1/2 cup softened butter

1/3 cup powdered sugar

1 cup flour

Preheat oven to 350°.  Mix the sugar and butter together, then mix in the flour.  It will be crumbly.  Press the dough into a tart pan and press down until the bottom is level.  Bake for about 15 minutes or until the base is lightly browned and appears to have puffed up a little.  I underbaked mine, and am glad I did.  It turned out to have a shortbread-like consistency, a buttery crust that played up the tartness of the, well, tart.

For the filling:

2 eggs

1 cup sugar

1/4 tsp salt

1/2 tsp baking powder

the juice and zest of 1 large lime, plus extra zest if you like it!

Mix the filling ingredients together in the order listed (the baking powder and lime juice will bubble a bit when mixed together.  You can see from the picture that mine is a bit pock-marked because I let the bubbles sit for a bit too long.  If you’re particular about that, leave the lime juice for just before you are ready to use the mixture). 

Remove the crust from the oven and fill with the lime mixture.  Bake tart for another 10-15 minutes, or until the top is puffy and golden brown.  Allow to cool, then slice, garnish with berries, and serve.  Accept compliments graciously.